Low Carb Broccoli Cheese Soup Recipe (Better Than Quiznos) Recipe
This Low Carb Broccoli Cheese Soup is a deliciously creamy, hearty soup that rivals popular chain recipes like Quiznos. Made with fresh broccoli, grated carrots, cheddar cheese, and a rich blend of butter, half and half, and chicken broth, it’s perfect for a comforting low-carb meal. The soup is partially pureed for a smooth yet chunky texture and is seasoned with nutmeg, salt, and pepper to bring out the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 2–3 garlic cloves, chopped
- 2 cups grated carrots
- 1.5 lbs broccoli (approx. 1.5 bunches, washed and cut, florets small, stems cut finely)
Dairy & Fats
- 2 tbsp butter
- ⅓ cup butter
- 4 cups half and half
- 1 ¼ cups grated cheddar cheese
Pantry & Seasonings
- ⅓ cup white flour
- 4 cups chicken broth
- Salt & pepper, to taste
- ¼ tsp nutmeg
Instructions
- Prepare Vegetables: Dice the yellow onion and garlic cloves into very small pieces. Chop the broccoli so that the florets are small and the stems are finely chopped to ensure even cooking and texture in the soup.
- Sauté Aromatics and Broccoli: Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the chopped onion and sauté until they turn golden brown, about 5 minutes. Stir in the garlic and broccoli, cooking for an additional 3-4 minutes to slightly soften the broccoli. Remove from heat and set aside.
- Create Roux: In a large pot, melt the remaining ⅓ cup of butter over medium heat. Sprinkle in the white flour and whisk constantly for 4-5 minutes to cook out the raw flour taste and form a smooth roux, which will serve as the thickening base for the soup.
- Add Liquids and Simmer: Gradually pour in the half and half and chicken broth, whisking to incorporate the roux smoothly. Bring the mixture to a simmer and cook for 15-20 minutes until the soup thickens slightly.
- Combine Vegetables and Cook: Add the sautéed onion, garlic, broccoli mixture, as well as the grated carrots, into the large pot. Reduce heat to low and cook for another 25-30 minutes until all the vegetables are tender and the flavors meld together.
- Season and Puree: Season the soup generously with salt and pepper. Carefully ladle about half of the soup mixture into a blender and puree until smooth. Return the pureed soup back into the pot and stir well to combine with the remaining chunky soup.
- Add Cheese and Final Seasoning: Stir in the grated cheddar cheese, allowing it to melt completely into the soup over low heat. Sprinkle in ¼ teaspoon of nutmeg and stir once more. Keep the soup warm until ready to serve.
Notes
- For a completely smooth soup, puree the entire mixture instead of half.
- Adjust the thickness by adding more broth or half and half if the soup is too thick.
- Use sharp cheddar cheese for bolder flavor.
- Be careful when blending hot soup; blend in batches and vent the blender lid slightly to avoid pressure buildup.
- Optional: Garnish with additional grated cheese or chopped fresh herbs like parsley or chives.
- This soup freezes well; reheat gently on the stovetop and stir before serving.
Keywords: broccoli cheese soup, low carb soup, creamy broccoli soup, homemade soup, low carb comfort food, broccoli and cheese, healthy soup recipe
